Strawberry Vanilla Shortbread Cookies
Delight in these buttery and crumbly strawberry vanilla shortbread cookies, perfect for any occasion with their fruity flavor and melt-in-your-mouth goodness.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the salt content better. For a dairy-free option, use a plant-based butter substitute.
- 1/2 cup granulated sugar For a more complex sweetness, you could use brown sugar, but this will also alter the texture slightly.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried strawberries, finely chopped You can substitute with other dried fruits such as cranberries or cherries, though this will change the flavor profile.
Garnish (optional)
- Sprinkles or powdered sugar For garnish.
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually combine the flour and salt with the butter mixture, mixing until just combined, taking care not to overwork the dough.
- Gently fold in the chopped dried strawberries, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each into a log. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optionally, dust with powdered sugar or add sprinkles before serving.
Notes
Ensure butter is softened to room temperature for easier mixing. Chill the dough well to maintain the shape of the cookies while baking. Avoid overbaking to keep the cookies tender and buttery. Experiment with different types of dried fruits or nuts for variety. Use a serrated knife for cleaner cuts when slicing dough.